This dish is packed with omega-3 fatty acids, which are good for the heart, brain and skin.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 cups frozen cooked brown rice
- 1 pound skin-on salmon fillets
- Kosher salt and freshly ground pepper
- 1/4 cup plus 1 tablespoon ponzu sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons finely chopped pickled ginger, plus 1 tablespoon brine
- 1/2 teaspoon wasabi paste
- 3 Persian cucumbers, thinly sliced
- 4 cups baby kale salad mix
- 8 strips salted seaweed snacks, torn into small pieces
- 2 teaspoons toasted sesame seeds
Instructions
- Heat the brown rice as the label directs; let cool slightly. Meanwhile, preheat the broiler and line a baking sheet with foil. Place the salmon skin-side down on the baking sheet and season with salt and pepper. Brush with 1 tablespoon ponzu sauce. Let sit at room temperature, 10 minutes.
- Whisk the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine and wasabi paste in a large bowl. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing; season with salt and pepper.
- Broil the salmon until just cooked through and lightly charred on top, 5 to 8 minutes, depending on the thickness. Flake the salmon into large pieces, discarding the skin.
- Divide the rice mixture among bowls. Top with the salmon, cucumbers and salad mix. Drizzle with the reserved 3 tablespoons dressing. Season with salt and pepper. Top with the seaweed and sesame seeds.
Nutrition Facts
| Calories | 430 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 53 milligrams |
| Sodium | 1000 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 4 grams |
| Sugar | 4 grams |
| Protein | 28 grams |
Reviews
Yum! Super easy and fast!
Bomb!
It was delicious and it made a lot of food. More like 6 servings.
So fresh and delicious. The dressing was spot on – next time I will double that batch! We substituted white medium grain sticky rice and did not mix in dressing for a stickier texture. Used garden green beans we had on hand instead of kale. Lovely, light, satusfying, balanced.